Spicy Peanut Butter Ramen

Spicy Gochujang peanut butter ramen is an absolute consolation meals recipe with a scrumptious, creamy broth, gochujang flavors, a number of ginger and garlic, topped with Gochujang tofu. It’s a 30-minute, One-pan meal! Choices for gluten-free Soyfree Nutfree included.

For this spicy peanut butter ramen, you cook dinner the noodles straight within the broth, so that you solely want one pot. I topped it with some crispy tofu, and you should utilize the identical pot to crisp up the tofu that you just use to cook dinner the ramen. You’ll be able to bake the tofu, although, should you want.

The peanut butter provides this ramen a creamy, wealthy broth, and gochujang brings candy warmth and provides this vegan ramen recipe such a particular taste! It would be best to make this each day! Change up the veggies and toppings for variation.

Why You’ll Love Spicy Peanut Butter Ramen

• spicy-sweet-creamy broth
• One Pot dinner
• nut-free possibility
• crispy gochujang garlic tofu is toothsome and flavorful
• Good stability of protein.
• Versatile, add extra of much less veggies to stability within the broth

Extra Vegan Ramen Recipes

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Spicy Peanut Butter Ramen

Spicy peanut butter ramen is an absolute consolation meals recipe with a scrumptious, creamy broth, gochujang flavors, a number of ginger and garlic, topped with Gochujang tofu. It is a 30-minute, One-pan meal. The noodles are cooked straight within the broth, so that you solely want one pot.

Prep Time10 minutes

Prepare dinner Time20 minutes

Whole Time30 minutes

Course: dinner, Primary, Primary Course, Soup

Delicacies: Asian fusion

Key phrase: peanut gochujang ramen, spicy peanut butter ramen

Servings: 4

Energy: 342kcal

Creator: Vegan Richa

Components

For the crispy gochujang garlic tofu:

• 10 oz (283.5 g) agency or further agency tofu pressed for at the least quarter-hour and sliced into rectangles or cubes or no matter form you want
• 2 teaspoons soy sauce or tamari
• 2 teaspoons gochujang
• 1/2 teaspoon garlic powder
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch or tapioca starch

For the peanut butter ramen:

• 1 teaspoon oil non-obligatory
• 6 oz (170.1 g) sliced mushrooms comparable to white or cremini or portabella
• 2 tablespoon ginger-garlic paste or you’ll be able to mince or mix 1 inch of ginger and three cloves of garlic with a number of teaspoons water, to make a paste and use
• 3 tablespoons clean peanut butter
• 1 tablespoon gochujang or different Asian chile sauce
• 1 tablespoon maple syrup
• 2 tablespoons soy sauce or tamari
• 5-6 cups (1182.94 ml) water or inventory **
• 6 oz (170.1 g) ramen or skinny udon noodles

For garnish:

• lime wedges, inexperienced onions, sesame seeds

Directions

Make the gochujang garlic tofu.

• Press and dice the tofu should you haven’t already and add it to a bowl.

• In a small bowl combine the soy sauce, gochujang, garlic powder, and sesame oil and pour it over the tofu. Toss effectively to coat. Add 2 teaspoons of the cornstarch and toss effectively. If the combination remains to be considerably moist then add the remainder of the cornstarch and toss effectively.

• Then both bake the tofu: switch the tofu cubes to a parchment-lined baking sheet and bake it at 400ºF (205c) for 20-25 minutes , or switch them to a scorching wok with a teaspoon of oil and cook dinner them till they’re crisp on many of the edges, about 5-6 minutes.

Make the ramen:

• I exploit the identical wok for making the tofu in addition to the ramen. Take away the tofu as soon as crisp from the pot after which make the ramen. Add oil, mushrooms, and a very good pinch of salt and cook dinner for 2-3 minutes to brown the mushrooms on a number of the edges. Then add the ginger-garlic paste, peanut butter, gochujang, and soy sauce and blend rather well. Add 1/4 cup of the water or broth and blend in. Combine effectively to include the peanut butter.

• Deliver the combination to a boil then regularly add the remainder of the broth. Combine and Deliver to a very good rolling boil, then add your noodles. Press to submerge within the boiling broth, then cook dinner them in accordance with the time on the packaging. Ramen noodles will cook dinner fairly rapidly, inside 3-4 minutes, whereas udon noodles will take round 7-8 minutes.

• As soon as the noodles are cooked to your choice, swap off the warmth. Style and alter salt and taste. If you’d like it sweeter then you’ll be able to add extra maple syrup. You’ll be able to extra salt if wanted or some black pepper for further warmth.

• To serve, ladle the broth into your serving bowls. Then switch a number of the noodles with mushrooms to your serving bowls. Prime it with the crispy tofu, a squeeze of lime or lemon, lime wedge, inexperienced onions, and sesame seeds, and serve.

• To make forward: cook dinner the noodles individually and retailer. Crisp up the tofu and retailer. Add solely 3 cups broth and boil and refrigerate after cooling. To serve, convey the broth to a boil, add noodles and serve. Refrigerate for up 3 days.

Notes

• Nutfree: use sunflower butter or almond butter as a substitute of peanut butter for Peanut-free
• Glutenfree: Use Glutenfree noodles, use tamari as a substitute of soy sauce. be certain that Gochujang is gluten-free 
• Soy-free: Use chickpea tofu as a substitute of tofu, coconut aminos for the soy sauce.  Gochujang typically has soy, so use 2 teaspoons every of gochugaru pepper flakes, chickpea miso, coconut aminos and. 1 teaspoon maple syrup to make your individual Gochujang. 
• ** Use 4-4.5 cups for noodle stir fry type of outcome , 6-7 cups for extra brothy noodles . Liquid content material additionally will depend on the kind of noodles and the model. Ramen that cook dinner sooner will take up much less. Udon will take up extra 

 
 

Diet

Diet Info

Spicy Peanut Butter Ramen

Quantity Per Serving

Energy 342
Energy from Fats 99

% Each day Worth*

Fats 11g17%

Saturated Fats 1g6%

Sodium 625mg27%

Potassium 306mg9%

Carbohydrates 45g15%

Fiber 4g17%

Sugar 10g11%

Protein 18g36%

Vitamin A 13IU0%

Vitamin C 2mg2%

Calcium 114mg11%

Iron 2mg11%

* P.c Each day Values are based mostly on a 2000 calorie weight-reduction plan.

Components and Substitutions

• tofu – That is your protein. You need to use chickpea tofu, should you want. Do know that gochujang accommodates soy. You can also make your Soyfree Gochujang and use that as a substitute..
• soy sauce – Provides salt and umami to the tofu flavoring and to the broth. Use tamari for gluten-free
• gochujang – This provides a candy warmth that’s simply wonderful within the peanut butter broth! You’re utilizing gochujang in each the tofu and within the broth.
• garlic powder – Deepens the flavour of the tofu.
• cornstarch – Helps the tofu get very nice and crisp. You need to use tapioca starch, should you want.
• sesame oil – Oil helps the tofu get crispy, and utilizing sesame oil particularly additionally provides much more taste!
• mushrooms – These add a pleasant texture and taste to the peanut butter ramen broth.
• ginger-garlic paste – Ginger and garlic pair so effectively with peanut butter! You need to use minced or pureed ginger and garlic should you can’t discover ginger-garlic paste.
• clean peanut butter – Makes the broth creamy and provides it an incredible taste!
• water /inventory – This bulks out the broth and cooks the noodles on the identical time, in the identical pan.
• noodles – Use ramen or skinny udon noodles to make this soup.
• garnishes – Lime wedges, inexperienced onion, and sesame seeds end this ramen.

Suggestions

• Just remember to press your tofu for quarter-hour earlier than cooking! You’ll be able to prep the remainder of the substances whereas the tofu presses.
• Chances are you’ll not want all the cornstarch listed. Begin with two teaspoons, and see if that’s sufficient to absorb the moisture, so it adheres to the tofu. If wanted, add the remaining cornstarch.
• Whenever you add that first quarter cup of broth, whisk effectively to get the peanut butter to dissolve, so that you received’t have any lumps.

The way to Make Peanut Butter Ramen

First, make the gochujang garlic tofu. 

Press and dice the tofu, and add it to a bowl.

In a small bowl combine the soy sauce, gochujang, garlic powder, and sesame oil and pour it over the tofu. Toss effectively to coat.

Add two teaspoons of the cornstarch and toss effectively. If the combination remains to be considerably moist, then add the remainder of the cornstarch and toss effectively. 

Then you’ll be able to both switch the tofu cubes to a parchment-lined baking sheet and bake it at 400ºF for 20-25 minutes or you’ll be able to switch them to a scorching wok or saucepan with a teaspoon of oil and cook dinner them till they’re crisp on many of the edges, about 5-6 minutes. 

I exploit the identical wok for making the tofu in addition to the ramen. Take away the tofu as soon as crisp from the pot after which make the ramen.

Add oil, mushrooms, and a very good pinch of salt and cook dinner for 2-3 minutes to brown the mushrooms on a number of the edges.

Then add the ginger-garlic paste, peanut butter, gochujang, and soy sauce and blend rather well.

Add a 1/4 cup of the water or broth and blend in to combine the peanut butter, else it can clump up . Deliver the combination to a boil then regularly add the remainder of the broth and blend in. 

Deliver the broth to a very good rolling boil, then add your noodles and cook dinner them in accordance with the time on the packaging. Ramen noodles will cook dinner fairly rapidly, inside 3-4 minutes, whereas udon noodles will take round 7-8 minutes. 

As soon as the noodles are cooked to your choice, swap off the warmth. Style and alter salt and taste. If you’d like it sweeter then you’ll be able to add extra maple syrup. You’ll be able to add extra salt if wanted or some black pepper for further warmth. 

Serve the broth utilizing a ladle into your serving bowls. Then switch a number of the noodles with mushrooms to your serving bowls. Prime it with the crispy tofu, lime wedge, inexperienced onions, and sesame seeds, and serve.

Continuously Requested Questions